Ingredients

Method

Combine the cream, milk, sugar and mint sprigs in a saucepan and bring to a simmer. Set aside and leave to infuse for 45 minutes, then strain into a clean saucepan. Gently heat up the infusion.

Whisk the egg yolks in a bowl with the glucose. Pour the warm cream mixture over the egg yolk mixture and whisk to combine.

Pour back into a clean saucepan and stir over very low heat for 10–12 minutes, until the mixture coats the back of the spoon. Strain through a sieve into a bowl set over an iced water bath and stir frequently until cooled. Place in a container and chill overnight in the fridge.

The next day, finely chop up the extra handful of mint leaves and stir them through the ice-cream base. Churn in an ice-cream machine according to the manufacturer’s instructions, then place in the freezer for a few hours to set. The ice-cream will keep in the freezer for about 1 week.